Wednesday, November 4, 2009

PUMPKIN CUPCAKES

Autumn is a wonderful season on all levels. Culinarily speaking, it is harvest time and the stalls are full with gorgeous vegetables and fruits. Nature is colorful and so are our plates too...

On Halloween morning (Saturday the 31st of October), I still had not yet prepared anything in order to celebrate this special day, so I thought that I'd better get busy in the kitchen and come up with something to mark the event.

As I usually do when I'm looking for ideas, I went online and googled my way through the net. I was looking for an easy recipe that would both be scrumptious and not too fussy to make (time was limited). That's how I stumbled upon a "Pumpkin Cupcakes" recipe that would give me the opportunity to use the pumpkin puree and the tons of cream cheese I had on stock in my fridge.

I could not have chosen a more delightful recipe. Those "Pumpkin Cupcakes" turned out wonderfully spicy, lusciously moist as well as light and so pretty with their delightfully fluffy frosting. The pumpkin pie flavors of the cakes blended so well with the orangy, sweet and slightly tangy taste of the cream cheese frosting.

Heavenly like a kiss and regressively irresistible like playful innocence!

Method for the frosting:9. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. 10. Gradually add butter, and continue beating until smooth and well blended.11. Sift in confectioners’ sugar, and continue beating until smooth.13. Add vanilla and orange extract, and stir to combine.14. Top the cupcakes with the frosting and decorate as desired.

Remarks:I recommend you to use the following pumpkin:Potimarron (French) = Hokkaido Pumpkin = Chestnut Pumpkin = Baby Red Hubbard = Uchiki Kuri = Chinese Pumpkin = Japanese Pumpkin = Sugar Pumpkin. You can also make this pudding with Butternut squash, but it will be less tasty.To obtain fresh puree, take your pumpkin, cut it in half, deseed it and peel it, then cut it in cubes and steam. Once it is cooked, mash the pumpkin flesh. It has to be a very smooth and thick (not to wet) puree.

Dear Rosa, all week I've been thinking of making pumpkin cupcakes, while my guys have been asking for pumpkin pie.And looking at that gorgeous spicy pumpin cupcake with the obligatory cream cheese icing, well, I have made my decision.

Rosa, I bought few sugar pumpkins and was trying to decide what to do with them. I prefer to make my own pumpkin puree because it just tastes way better. I will have to give your recipe a try, thanks! They look so perfect and what a lovely color.